100% Vermentino Nero from vineyards grown in grey clay soils, situated in the towns of Pontremoli, Licciana Nardi, Fosdinovo, and Massa Carrara. Maceration and fermentation using indigenous yeasts in open barrels with manual punching down. Racking by gravity and aging for the next six months on the lees. Aged in a combination of large and small oak barrels less than 10% new wood. 5,000 bottles produced annually.